Slow-Cooked Lamb with Carrots and Sweet Potatoes

Serves: 3 cups|Prep: 10 minCook: 300 min

When it’s cold outside, there’s nothing better than coming home to the yummy scent of a slow cooked meal that’s been simmering all day. Even better is if the whole family can be fed from the one recipe! Here’s my Lamb with Carrots and Sweet Potatoes recipe – it is perfect for the whole family and can be pureed into a nutritious, protein-packed meal for babies over 6 months too. This recipe makes 3 cups of puree. Double quantities to get 2-3 serves plus 3 cups of puree for the whole family.

Ingredients

Method

1 tbs olive oil or butter
400g lamb (forequarter chops/legs/shanks)
1 small brown onion, chopped
1-2 garlic cloves, minced
1 stalk of celery, chopped
2 carrots, peeled and chopped
350g sweet potato, peeled and cubed
1 ½ cups of vegetable stock or bone broth

Equipment:
Blender

1.	Heat oil in a large frying pan over high heat.
2.	Brown lamb and onion on both sides then place in the insert of your crock-pot along with the rest of the ingredients.
3.	Cook on high for 5 hours or on low for 12 hours.
4.	Remove any bones and place everything in a blender. Blend until desired consistency is reached.
5.	Allow to cool before serving.

Tip:

Swap veggies for any other starchy seasonal veggies.

Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.